Green Mill has these delicious deep-fried coconut chicken tenders that I have a love-hate relationship with. They taste amazing, but I’m not thrilled about what I imagine the ingredients might be. Naturally, it was a matter of time before I tried to come up with my own low carb baked coconut chicken tenders.
When I used to work at Green Mill in my early college days, the coconut chicken fingers were pretty much a staple in my diet. They were such a convenient and delicious meal to grab after work, either on their own or as part of a salad. The employee discount didn’t hurt, either.
It’s been years since I’ve been back, but there are still times when I can’t get those crispy coconut crusted chicken tenders out of my head. Fortunately, my version of paleo chicken tenders is the perfect stand-in when a craving hits.
Baking these low carb coconut chicken tenders on a non-stick wire rack really makes a big difference in the result. The shredded coconut coating gets nice and crispy that way! Broiling quickly at the end helps, too.
Did I mention how quick and easy this baked coconut chicken tenders recipe is? Seriously, it’s practically the simplest way ever to make chicken. I have these on regular rotation for dinner, because they’re ready in just 30 minutes from start to finish.
I have to be completely honest with you. There are still some subtle differences between my paleo coconut chicken tenders and the ones I used to have at Green Mill. They are not as sweet, since I used unsweetened coconut flakes. You could use sweetened ones if you don’t mind the added sugar, or mix them with a little sweetener of your choice if you like. To me, the natural sweetness of the coconut flakes (with nothing added) is enough.
Of course, my baked coconut chicken tenders don’t have any flour, either. Who needs that anyway, when you have a delicious crispy coconut coating?
Baked Coconut Chicken Tenders (Low Carb, Paleo):
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Want more low carb, gluten-free ideas for chicken? Try these: